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5-Minute Vegan Sour Cream

I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!

vegan sour cream in bright blue bowl with loaded baked potato in background

This vegan sour cream recipe is amazing because it’s…

  • Tangy
  • Lighty
  • Creamy
  • Full of flavor
  • Dairy-free
  • Oil-free
  • Great with nachos, baked potatoes, and more
  • Delicious
vegan sour cream in silver bowl with loaded baked potato in background

What is dairy-free sour cream made with?

This vegan sour cream recipe without cashews is made with simple ingredients you likely already have on hand such as:

  • tofu
  • lemon juice
  • garlic clove
  • vinegar
  • salt
loaded baked potato with sour cream begin scooped onto it with wooden spoon

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

How to make non-dairy sour cream

This vegan sour cream recipe is so easy to make, anyone–and I do mean anyone–can make it. 

Simply place all ingredients in a blender or food processor and blend until smooth. That’s seriously all there is to making this vegan alternative to sour cream.

stroganoff sauce in blender

This is a terrific dairy-free sour cream alternative and can be made in only about 5 minutes and makes approximately one pint.

Tips for making this recipe

  • For me, tweaking the salt, lemon juice, and vinegar for your personal taste can really make this vegan sour cream pop.
  • Firm silken tofu works best for this recipe.
  • After chilling in the refrigerator, this vegan sour cream becomes thicker.
  • One of my favorite recipes that uses this sour cream is Creamy Mushroom Stroganoff.
  • More terrific Vitamix blender recipes
vegan mushroom stroganoff in orange bowl on wooden tabletop
Creamy Vegan Mushroom Stroganoff uses this Tofu Sour Cream.

How long does vegan sour cream last?

Stored in an airtight jar or container in the refrigerator, this dairy-free sour cream recipe keeps in the refrigerator about 7-10 days. It does not freeze well. 

You’ll know when it is beginning to go bad, because it will become a little watery. As always, smell it to make sure that it doesn’t have a foul odor to it.

vegan sour cream on white wooden table with loaded baked potato in background

Uses for tofu sour cream

There are so many uses for this non-dairy sour cream, and here are just a few:

*Originally published January 2015.

If you watched the short demo video of me making the sour cream and are wondering about the taco bean mixture we ate on our baked potatoes, you’ll find the recipe for it in my Nacho Supreme recipe.

Is soy good for you?

Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.

This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.

More great sauce recipes

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vegan sour cream in bright blue bowl with loaded baked potato in background

5-Minute Vegan Sour Cream

Yield: 8 servings
Prep Time: 5 minutes
Total Time: 5 minutes

I was skeptical about dairy-free sour cream because I had always loved the dairy-version, but this tofu vegan sour cream recipe is surprisingly delicious! Creamy and tangy wonderfulness!

Ingredients

  • 1 16 oz package firm silken tofu
  • 2 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 1 clove garlic (or more)
  • 1/4 tsp salt

Instructions

  1. Open tofu package and drain any water. If using shelf-stable tofu, there won't be much water. For the refrigerated tofu, you'll need to drain and then press all water out.
  2. Place all ingredients in a blender or food processor and blend until smooth.
  3. Keeps in air tight container in the refrigerator for up to 10 days.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Nutrition Information:
Yield: 8
Amount Per Serving: Calories: 36Total Fat: 2gSodium: 78mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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dairy free sour cream photo collage for pinterest
dairy free sour cream photo collage for pinterest

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Madelynn

Wednesday 4th of November 2020

Hello,

What is the serving size? The recipe just says 8. Thanks!

Terri Edwards

Thursday 5th of November 2020

Hi Madelynn- This recipe makes just under a pint, so the serving size would be approximately 3 Tbsp. Enjoy!

Pamela

Tuesday 20th of October 2020

Could you clarify on the size of the tofu...if I use shelf stable, is the 12oz ok? That’s the only shelf stable size I can find.

Terri Edwards

Tuesday 20th of October 2020

Hi Pamela- Yes, the 12 oz will work just fine, and no need to make any adjustments. I use both types of tofu--even though they are a little different in size--without any problems. Enjoy!

Alivia

Thursday 27th of June 2019

Just made your vegan sour cream, let me tell you, I am SO shocked how good it is! I tried the vegan diet, because of animal product intolerances but I just couldn’t get over not having sour cream because I absolutely LOVE sour cream. But now, I have the vegan version thanks to you, thank you for sharing this post!

EatPlant-Based.com

Thursday 27th of June 2019

YAY! That's awesome to hear! Thanks so much for letting me know. :D

How to Cook With Tofu - Center for Nutrition Studies

Friday 14th of June 2019

[…] perfect for many recipes. Some of my favorites are Eggless Low-Fat Mayo, Chipotle Ranch Dressing, Tofu Sour Cream, and Chocolate […]

Devorah

Thursday 7th of February 2019

I’ve tried a few tofu sour cream recipes and they have all be ok...but this one is GREAT! I added an extra TBSP of red wine vinegar because I wanted it a little more tangy. I also used extra firm tofu because that is all I had. It was awesome.

EatPlant-Based.com

Thursday 7th of February 2019

I love this one too! I've always like sour cream, and this one tastes so close to the regular version. Thanks so much for the great rating!